Do Not Judge by the Cap
Many excellent wines use screw caps. The closure says nothing about quality.
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Wine Basics
Twisting off a cap used to signal cheap wine. Not anymore. The cork vs screw cap debate is about freshness, aging, and risk, not quality. Here is what each one does.
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The cork vs screw cap question comes down to what the wine needs. A screw cap creates a very tight, consistent seal, so it is excellent at keeping a wine tasting exactly as the winemaker intended. That is why it dominates for crisp, aromatic whites like Sauvignon Blanc and Riesling, which are prized for freshness. A natural cork is a centuries-old closure made from bark. It allows a very small, slow exchange of oxygen, and it has a long track record with wines aged for decades, such as top Bordeaux and Barolo. Neither closure tells you how good the wine is. Plenty of fine wines wear screw caps, and plenty of simple wines use corks. The closure is a technical choice, not a quality label. If a cork bottle shows up without a corkscrew, see how to open wine without a corkscrew.
Natural cork comes from the bark of the cork oak tree, grown mainly in Portugal and Spain. The bark is harvested by hand every several years without cutting down the tree, which makes cork a renewable material. Cork is springy and full of tiny air cells, so it compresses into the bottle neck and expands to form a seal. Over years, a small amount of oxygen may interact with the wine, and many winemakers believe this helps red wines develop gently. The main drawback is cork taint, caused by a compound called TCA, which makes wine smell like wet cardboard; see our guide to corked wine for how to spot it. Cork also varies from piece to piece, so two bottles of the same wine can age slightly differently. Corked bottles should be stored on their side to keep the cork from drying out.
A screw cap is an aluminum cap with a liner inside that presses against the rim of the bottle. The liner controls how much oxygen gets through, and different liners allow slightly different amounts. Screw caps became widespread in New Zealand and Australia, where many winemakers adopted them to avoid cork taint and protect bright, fruity flavors. Today you will see them on everything from everyday Pinot Grigio to well-regarded Marlborough Sauvignon Blanc and Clare Valley Riesling. The benefits are consistency, no TCA from the closure, easy opening, and easy resealing. The one occasional issue is reduction, a struck-match or rubbery smell that can appear when a wine gets very little oxygen. It usually fades after a few minutes of air or a quick decant.
Yes. Many screw-capped wines age well, and some Australian Rieslings and New Zealand reds are known to develop nicely over many years under screw cap. Because the seal is tighter and more consistent, aging tends to be slower and more predictable from bottle to bottle. What we have less of is century-long experience. Natural cork has been used for fine wine aging for hundreds of years, so collectors and producers of the most age-worthy reds often stick with it out of tradition and proven results. For the vast majority of wines, which are made to be enjoyed within a few years of release, the closure makes little practical difference to aging. If you plan to cellar wine long term, our guide to starting a wine collection covers storage either way.
Not every stopper is natural cork or a screw cap. Synthetic corks are made from plastic. They do not carry cork taint and work well for wines meant to be drunk young, but over many years some types let in more oxygen than natural cork, and they can be harder to remove and reinsert. Technical corks are made from cork granules pressed together, sometimes treated to reduce TCA risk; they are common on everyday and mid-priced wines. Glass stoppers look elegant and seal well, though they are less common. Sparkling wines use a special mushroom-shaped cork held by a wire cage, and some are sealed with crown caps during production. Our page on how to open a wine bottle explains how to handle each one safely.
When you shop, do not let the closure steer you away from a wine. A screw cap is a bonus for a weeknight bottle or a picnic: no corkscrew needed, and you can reseal leftovers easily. For long-term cellaring of classic reds, natural cork remains the norm and is perfectly reliable most of the time. Store corked bottles on their side in a cool, dark place so the cork stays moist, and screw-capped bottles either upright or on their side. Both types benefit from steady storage temperatures. At a restaurant, a screw cap does not mean the server skips the tasting ritual; reduction or heat damage can still occur. Once opened, wine under either closure follows the same rules for how long it lasts.
Note whether the bottle has natural cork, synthetic cork, or a screw cap before buying or storing.
Lay cork-sealed wine down so the cork stays moist and the seal stays tight.
Hold the cap firmly and twist the bottle until the seal breaks with a click.
Check corked bottles for wet-cardboard smells and screw caps for struck-match reduction.
Swirl or decant a screw-capped wine that smells rubbery; it usually clears in minutes.
| Attribute | Natural Cork | Screw Cap |
|---|---|---|
| Oxygen exchange | Tiny and variable over time | Very low and consistent |
| Cork taint (TCA) risk | Possible | Not from the closure |
| Best for | Long-aging reds and tradition | Fresh whites, fruity reds, everyday wine |
| Opening | Needs a corkscrew | Twist by hand |
| Resealing leftovers | Can be tricky | Easy and tight |
| Storage position | On its side to keep cork moist | Upright or on its side |
Many excellent wines use screw caps. The closure says nothing about quality.
Grip the screw cap still and turn the bottle; the seal snaps cleanly without tearing the metal.
Store natural-cork bottles on their side if you plan to keep them for months.
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Take the Wine QuizNo. Screw caps are used on wines at every price, including well-regarded whites and reds from New Zealand and Australia. Winemakers choose them to protect freshness and avoid cork taint, not to save money or cut corners.
Yes, though not from cork taint. Screw-capped wine can still be damaged by heat, light, or age, and it oxidizes after opening like any wine. Occasionally it shows a struck-match smell that fades with air.
It is not necessary. Screw caps do not dry out, so the bottles can stand upright or lie down. Storing them on their side is fine and often saves space in a wine rack.
Tradition, consumer expectations, and a long record with aging. Natural cork has sealed age-worthy wines for centuries, and many producers of classic reds believe its tiny oxygen exchange helps the wine evolve. It is also renewable and biodegradable.
Not for wines meant to be drunk young. Synthetic corks avoid cork taint, but some types allow more oxygen in over many years and can be difficult to reinsert. They are best for bottles you plan to open within a few years.
Yes. Many screw-capped Rieslings and reds age well, often slowly and consistently. There is simply less long-term history than with natural cork, so collectors of the most age-worthy wines often still prefer cork.
